2007-01-12 06:27:24 · 5 answers · asked by big guy 1 in Food & Drink ➔ Other - Food & Drink
Extra virgin olive oil is from the first pressing of olives in countries which are members of the International Olive Oil Council (IOOC). (ignore the post about extra extra, there is no such; extra is the first pressing, period). In the USA, the term extra virgin is unregulated, so be warry of discount olive oils claiming to be 'extra virgin'.
2007-01-12 06:34:53 · answer #1 · answered by Chef Noah 3 · 1⤊ 0⤋
yeah extra virgin olive oil is the first squeeze of the olive, and the second squeeze is called virgin olive oil, and so on. it just depends how many times they've pressed it for the juice.
2007-01-12 06:33:38 · answer #2 · answered by Emily K 1 · 0⤊ 0⤋
It is the very first pressing of the olives and produces the finest tasting and most expensive of the olive oils.
2007-01-12 06:33:29 · answer #3 · answered by COACH 5 · 2⤊ 0⤋
it has to do with how many times the olive is pressed. Extra extra is the first press, extra the second.
2007-01-12 06:30:13 · answer #4 · answered by !@#%&! 3 · 1⤊ 1⤋
Because the olive is getting ripped up for the FIRST time;)
2007-01-12 06:31:03 · answer #5 · answered by Anonymous · 0⤊ 3⤋